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Caramel Chocolate Streusel Coffee Cake

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Description Edit

I got this when I did a search for diabetic chocolate caramel streusel cake. Please tell me if I'm wrong.

This sweet coffee cake is filled with mini chocolate chips and drizzled with melted caramel. It's great for breakfast or dessert. I made this to get rid of a craving for sweets this morning. I'm not sure of the exchanges, but I did the best I could to use light or unsweetened everything I could. It was still good.

Ingredients Edit

Streusel Edit

Cake Edit

Drizzle Edit

  • 14 caramels, unwrapped
  • 2 tablespoons Land o Lakes half and half or milk

Directions Edit

  1. Heat oven to 350°F.
  2. Combine all streusel ingredients in small bowl; set aside.
  3. Combine sugar and butter in large bowl.
  4. Beat at medium speed, scraping bowl often, until creamy.
  5. Add eggs; continue beating, scraping bowl often, until well mixed.
  6. Add all remaining cake ingredients.
  7. Continue beating until well mixed.
  8. Spoon half of batter into greased and floured 9-inch spring-form pan.
  9. Sprinkle half of streusel mixture over batter in pan.
  10. Spoon remaining batter over streusel; top with remaining streusel.
  11. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
  12. Cool 10 minutes.
  13. Run knife along sides of pan to loosen edge.
  14. Remove side of pan.
  15. Cool at least 30 minutes.
  16. Just before serving, combine caramels and half and half in 1-quart saucepan.
  17. Cook over medium heat, stirring occasionally, until caramels are completely melted (5 to 8 minutes).
  18. Cool slightly; drizzle warm caramel over cake.

Tip Edit

A greased and floured 9-inch square cake pan can be substituted for 9-inch greased and floured spring-form pan.

Nutritional Information Edit

1 Serving: Calories: 560 | Fat: 28g | Cholesterol: 100 mg | Sodium: 380 mg | Carbohydrates: 72g | Dietary Fiber: 1g | Protein: 8g

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